Ingredients:

  • 4 cups (600g) shredded zucchini
  • 1 tsp (6g) kosher salt
  • 1/2 cup (50g) finely diced yellow onion
  • 2 cloves (6g) minced garlic
  • 2 large (100g) eggs, beaten
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (100g) panko breadcrumbs
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1/2 cup (50g) parmesan cheese, finely grated
  • 1/2 tsp (1g) black pepper
  • 1/4 tsp (1g) paprika
  • 1/2 cup (55g) sharp cheddar cheese, shredded

Instructions:

  1. Place the shredded zucchini in a colander and toss with 1 tsp (6g) of salt. Let it sit for 10 minutes.
  2. Use your hands or a clean kitchen towel to squeeze the zucchini firmly, pressing out as much liquid as possible until the zucchini feels damp but not dripping.
  3. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish with butter or non-stick spray.
  4. In a large bowl, combine the squeezed zucchini, diced onion, and minced garlic.
  5. Stir in the melted butter, beaten eggs, panko breadcrumbs, 1 1/2 cups of cheddar, parmesan, pepper, and paprika. Mix until the zucchini is evenly coated in the cheesy binder.
  6. Spread the mixture evenly into the prepared baking dish, pressing down slightly with a spatula.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  8. Bake for 40–45 minutes until the edges are golden brown.